A Decadent Mexican Chocolate Smoothie Bowl Recipe

Chocolate for breakfast? It’s not way too excellent to be genuine. This Mexican chocolate smoothie bowl functions darkish chocolate almond milk, together with chopped chocolate, for a creamy meal that’s way considerably less sugary than your regular chocolate take care of.

Many thanks to Greek yogurt, tofu, and roasted almonds, alongside with the almond milk, this smoothie bowl packs a potent 11 grams of protein, no meat necessary. And if you substitute the Greek yogurt for a plant-primarily based option, the recipe can be created vegan, far too. (Want even more substitutions? You can usually swap out the almonds for an additional variety of chopped nut to best your bowl with, or sub in other fruit for the contemporary raspberries.)

This smoothie bowl is packed with nutritious, plant-centered goodness—and it is just as delicious as its increased-calorie counterparts. The ideal element? Irrespective of the wealthy chocolate and fruit flavors, this recipe has just 14 grams of sugar in every serving.

And if you are thinking where by the “Mexican chocolate” factor comes in, it’s all in how this smoothie bowl is seasoned. The ground cinnamon, maple syrup, and vanilla include further taste to this delectable breakfast. Cinnamon and chocolate are a classic mix in sweet Mexican recipes if you haven’t tried using the duo right before, this is a fantastic location to start. (Moreover, incorporating a pinch of cinnamon to the best of your scorching cocoa? Recreation-modifying.) The extra seasonings and flavors will not overpower the chocolate and the fruit—the components all perform jointly to make 1 scrumptious and healthy breakfast option.